Braised Pork with Sun-Dried Tomatoes
Braised Pork with Sun-Dried Tomatoes
12 sun-dried (not oil packed) tomato halves
¾ lb. well-trimmed pork tenderloin, cut into 1-inch wide strips
1 ½ teaspoons balsamic vinegar
1 teaspoon olive oil
4 cups small broccoli florets
1 red onion, diced
1 cup chicken broth, defatted
1 cup dry white wine
1 clove garlic, minced
¼ teaspoon salt
2 teaspoons capers, rinsed and drained
1. With kitchen scissors or a small sharp knife, cut the sun-dried tomatoes into thin strips. Set aside. In a medium bowl, toss the pork and the vinegar. Set aside.
2. In a large non-stick saucepan, heat the oil until hot but not smoking over medium heat. Add the broccoli and onions and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, wine, the sun-dried tomato strips, garlic, and salt. Bring to a simmer, cover, and cook for 3 minutes to reduce slightly and blend the flavors.
3. Add the capers and reserved pork mixture. Cover and cook until the pork is cooked through, about 5 minutes. Divide the mixture among 4 plates and serve.
Makes 4 servings:
Each serving:
254 calories, 27 grams carbohydrates, 29 grams protein, 5 grams fat.
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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